116 Pall Mall Events Menu

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1 116 Pall Mall Events Menu We work with Benugo, our in-house caterers, to create the perfect match for your event. Benugo was founded by two brothers with a dream that wasn t just of creating and serving superb, natural food, but also of giving London a fresh and characterful experience. Fresh ingredients, local sourcing and seasonal specials are their signature on every menu. They love working in unique locations and use stylish décor to complement the setting and create a relaxing ambience, making 116 Pall Mall and Benugo the perfect match. All prices are in Sterling and are excluding VAT. We use a wide range of ingredients in our kitchen, some of which may contain allergens. If you have a specific allergy or dietary requirement, please let us know. We would love to tell you what s in our food to assist you with your choice. +44 (0) @iod.com iod.com/functions From November 2017

2 Fork buffet lunch Please select 2 main dishes from meat, fish or vegetarian, 2 sides and 1 dessert 32 pp Additional main dish 10 pp tea and coffee are inclusive. Seated supplement 2.5. Meat Lamb tagine, minted couscous Beef bourguignon served with wholegrain mustard mash Thai green chicken curry, basmati rice Fish Chermoula (Moroccan spice) marinated salmon, sautéed red onion, courgette and red tomato Fillet of cod with chickpea and tomato stew Fishcakes with roasted seasonal vegetables Vegetarian Aubergine, tomato curry, basmati rice Seasonal arancini on a spicy tomato sauce Spicy butternut squash, chickpea and spinach with feta crumble Sides Radicchio, beetroot and salsa verde Mixed leaf salad Celeriac remoulade Green beans with shallots (h) Honey roasted root vegetables (h) Sticky toffee pudding with toffee sauce Buttermilk pannacotta with seasonal fruits Orange crème brulée with shortbread Seasonal fruit platter Selection of British cheeses with seasonal chutney (5.5 supplement) (c) - cold (h) - hot 02

3 Party Food Please select 4 items from below selection and 1 item from sandwich menu 31 pp Tea and coffee are inclusive Meat Harissa lamb skewers with minted dip and salsa verde (h) Sausage and leek roll, grain mustard (h) Deep fried confit duck with hoisin sauce (h) Vegetarian Beetroot, honeyed goat s cheese lollipops and pistachio crumbs (h) Stuffed green chillies with feta cheese (h) Spicy chickpea croquette, coriander yoghurt (h) Fish Mini fishcakes with sauce tartare (h) Tempura king prawns, homemade chilli jam (h) Swordfish skewer, pimento mayonnaise (h) Fresh fruit skewer (c) Double chocolate brownie with candied pecan, whipped cream (c) Seasonal mini fruit tart (c) (c) - cold (h) - hot 03

4 Canapés Pre-dinner, 3 items 11 pp Option A, 6 items 20 pp Option B, 8 items 25 pp Option C, 10 items, 29 pp Meat Beef sirloin, creamed Lincolnshire poacher (h) Ham hock terrine, cornichons (c) Lamb shoulder with harissa mayo (h) Fig, blue cheese and Parma ham (c) Potato broth with bacon crumbs (h) Pork belly with peanut sauce (h) Vegetarian Truffled goats cheese, baby cucumber, hazelnuts (c) Spiced polenta, pear chutney, fried sage (h) Wild mushroom tartlets, truffle oil, mustard parsley cress (h) Welsh rarebit with tomato chutney (h) Parmesan shortbread with whipped goats cheese and sun blushed tomato (c) Fish Smoked salmon mousse, cucumber, preserved lemon puree (c) Smoked haddock kedgeree, egg and chive mayonnaise (h) Filo cups, crab meat, pink grapefruit, avocado (c) Sesame seared tuna, wasabi, pickled cucumber (c) Potted shrimp, rye croute (c) Smoked mackerel, blini, beetroot labneh (c) White chocolate and raspberry tart Lemon meringue pie Ginger cake, honey Chantilly, pistachios Chocolate profiteroles (c) - cold (h) - hot 04

5 Bowl food Please select items from below menu, tea and coffee are inclusive 4 items 29 pp 4 items + 1 dessert 33 pp Meat Thai noodle broth, smoked chicken (h) Rare seared duck, pickled endive, braised celery and walnuts (c) Slow cooked ox cheeks, rosemary scented new potatoes, watercress velouté and horseradish (h) Papadum crusted chicken, mango, cucumber and red pepper salad with coriander cress Bangers and mash with onion gravy (h) Fish Salmon and tiger prawn red curry, jasmine rice (h) Confit salmon, watercress mousse, broad bean, radish and lemon dressing (c) Smoked mackerel, beetroot and celeriac remoulade, crispy Brussels sprouts (c) Pan fried sea bass, mushroom and chestnut fricassee, Jerusalem artichoke velouté and watercress leaves (h) Vegetarian Trio of winter beetroot, radish, baby carrot and tarragon vinaigrette (c) Sweetcorn risotto, cherry tomatoes and truffle (h) Potato gnocchi, creamy wild mushrooms, chives (h) Roast butternut squash, red onion, feta, coriander and chilli (h) Chocolate bread and butter pudding, Chantilly almond (h) Coffee mousse, chopped coffee beans, amaretti (c) Blackberry fool, thyme shortbread, cinnamon crumble (c) Seasonal poached fruit (c) (c) - cold (h) - hot 05

6 Sit down Please select the same starter, main and dessert for all your guests Tea, coffee and chocolate truffles are inclusive Menu A 46 pp Starter Ham hock and parsley terrine with piccalilli (c) Cured beetroot, horseradish salmon (c) Date, chicory and pistachio salad with orange and feta dressing (v) (c) Mains Breast of free range chicken, sauteed potatoes, caramelised onion, butternut purée with cider and pickled mushrooms Roasted fillet of salmon, sauce Béarnaise, crushed new potatoes and dressed spinach Celeriac lasagne, wild mushroom ragout and shaved Pecorino (v) Poached seasonal fruit with crème fraiche (c) Dark chocolate and mandarin delice (c) Chef s seasonal crumble (h) 06

7 Sit down Please select the same starter, main and dessert for all your guests Tea, coffee and chocolate truffles are inclusive Menu B 50 pp Starter Game terrine, spiced pear and shallot chutney (c) Sesame seared tuna, avacado purèe, soya and pickled mooli (c) Roast butternut squash, chard leaves, red grapes, wild mushrooms and goat s cheese curd (v) (c) Mains Duo of slow cooked shoulder of lamb and roasted rump of lamb, redcurrant jus, sprouting broccoli, celeriac and swede gratin Fillet of cod on saffron, tomato and spinach leaves with chickpea fricassee Roasted shallots, goat s cheese and thyme tart with spinach purée (v) Sticky toffee pudding with butterscotch sauce (h) Chocolate tart and coffee ice cream (c) Orange crème brulée with shortbread (c) 07

8 Sit down Please select the same starter, main and dessert for all your guests Tea, coffee and chocolate truffles are inclusive Menu C 55 pp Starter Warm crispy confit lamb, reform sauce (h) Dressed crab with avocado and lime (c) Salad of shaved cep mushrooms, Jerusalem artichokes, aged Parmesan wafers, Amalfi lemon and olive oil dressing (c) Mains Fillet of beef, red wine jus with parsnip purèe, braised Savoy cabbage, Chantenay carrots Halibut fillet, Champagne sauce, baby carrots, baby fennel, baby potatoes Pithivier of truffled leeks and potatoes, Portobello mushrooms with butternut squash, cream and chives (v) Warm chocolate fondant, toffee sauce, vanilla ice cream Warm individual apple tart tatin with Madagascan vanilla ice cream Iced nougat parfait with mango and mint salsa 08

9 Wines We work with a selection of London s finest wine merchants to bring you the following selection. If you have a favorite châteaux, producer, or region let us know and we will endeavor to source for you. Bin no. White Bin no. Red Sauvignon Blanc, Miraflores, Valle Central, Chile Our house white, crispy, fresh, citrus tones on the palate and herby, grassy aromas on the nose Viognier, La Borie, Pays d Oc, France Excellent as an aperitif or even with dessert, powerful fruit nose balanced by crisp acidity. Long lingering finish Muscadet sur Lie, Domaine des Noelles, France A timeless classic dry crisp wine from the western Loire, importantly sur lie Pinot Grigio, Corte Giara, Veneto, Italy A superb example of a popular wine Macon Uchizy, Cave Talmard, France A wine with real depth, richness from Maconnais village Cabernet Sauvignon, Miraflores Valle Central, Chile A very well balanced 100% Cabernet Sauvignon Côtes-du-Rhone, Château de l Estagnol, France This stunning CdR is produced from a selection of Syrah, Grenache, Mourvedre & Carignan grapes Vina Albina Rioja Crianza, Spain A rich and complex wine where your mouth is filled with delightful flavors with a long enjoyable aftertaste Montepulciano d Abruzzo, Il Faggio, Italy Very light, fruity style with very soft tannins, a classic! Cht. de Terrefort Quancard, Bordeaux Supérieur A rich and fleshy Bordeaux, intensely concentrated with red summer fruits and a full bodied raisiny palate Chablis, Classique, Pascal Bouchard, France A full bodied chardonnay with the regional flinty finish Sauvignon Blanc, Spy Valley Sauvignon Blanc, NZ Zesty, fruity, refreshing and easy drinking NZ Sauvignon Sancerre, Domaine Hubert Brochard, France Lovely cut grass aromas and luscious, vibrantly fresh Fleurie, Château de Fleurie, Héritiers Loron Aromatic blend of black cherries, a touch of cassis, dark chocolate and violets Pinot Noir, Wild rock, Martinborough A well balanced wine with succulent red fruits, framed beautifully with fresh acidity and long dry tannins

10 Champagne Prosecco Astoria DOC Treviso, Italy, NV IoD Champagne NV Veuve Cliquot Ponsardin Yellow Label, NV Champagne Beaumet Rosé France, NV Rosé Château Beaulieu, cuvée Alexandre, Côtes de Provence, South of France Elegant, bursting with fresh strawberries with a dry finish from the best region for rose wines near St Tropez 26 10

11 Bar House spirits; Whisky, Gin, Vodka Deluxe spirits Sherry, Vermouth Pimm s jug Bottled Beer Meantime Brewery, London Lager and IPA Liqueurs Port - LBV Cognac VSOP Vintage Port - upon request Still and sparkling bottled water Mixers Fruit Juices Orange, apple, cranberry Lemonade, Coca Cola Elderflower Sparkling Mulled wine 1 ltr 275ml 75cl 200ml 1 ltr 200ml 1ltr 1ltr POA

For up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.

Bowl Food 4 bowls 19.00 per person, 6 bowls 29.00 per person, 8 bowls 38.00 per person (All rates exclude VAT) For up to 330 delegates. For any requirements under 20 guests, the menu will be chef s choice.